There are few better places to contemplate this existential crisis than the recently opened Gourmet Jar Confiture shop in Shahpur Jat.

14.10.2013

Sticky messes seem to have a special attraction to you and you're wondering if it's life or just you. Well, there are few better places to contemplate this existential crisis than the recently opened Gourmet Jar Confiture shop in Shahpur Jat. At least here you’ll have sugar.

What A Pickle!

A literal hole in the wall, this cafe could have well been off a cobbled street in Paris. A vintage door knob lets you in to reveal a wall of pink framed alcoves which house gleaming jars labelled with yummies like Banana Rum Jam, Mint Chocolate Strawberry Spread, Fig Cointreau Jam, Bitter Orange Whiskey Marmalade. To your left are small gifting bags, which jam genius Apeksha Jain explains can be used to gift some sugar.

We were drawn to the tiny table on the side with mini jam jars all begging to be tried, and so we did. Fig Cointreau won the race with a fruity flavour spiked with just the right amount of booze, Banana Rum was also a sludgy, thick, sweet paste so true of it's flavours that like us you'll be sitting around just licking the spoon.

Which is what we did, while Apeksha told us that it was a year spent in Paris that convinced her to try her hand at 'crazy' jam and preserves flavours. Her Banana Jam is a recreation of something she first tasted in Burgundy.

Devoid of preservatives and synthetics, Apeksha's jams are made with organic sugar and locally sourced fresh fruit. While she encouraged us to continue eating straight from the bottle, she shared a few tips exclusively for BPB readers on how to use your jams well.

- Jams pair very well with cheese and can be used as an accompaniment at your next wine party. Apeksha has these pairings listed out for you daily. We spotte Brie which goes splendidly with fig, mango jam; Gouda with date and prune jam; Cheddar with plum jam.

- Waffles and pancakes are even more delish with the right jam. Sure, syrup could do the trick but Apeksha insists you try a Sunday morning breakfast with waffles and her banana rum jam.

- Orange marmalade can work excellently as a marinate for meat.

- In the mood for a quiche or a tart? Pair it with her savoury onion relish jam for a twist.

- Smoothies will be made healthier and tastier with a dash of fresh, fruit jam.

Don't Use That Jar-gon

If this isn't enough, Apeksha tells us of a festive season menu where Mulled Wine Jam (yes, it is acceptable to get drunk on it) and Apple Pie Jam will be realities. We think about the sweet, heavy taste of that mulled wine jam, dig into the orange whiskey marmalade in front of us, as Apeksha tells us, “All jam is made better with booze”, we scoop a large spoon-full in agreement.

In a big bowl, put together the arugula leaves, fennel, capers, and pinenuts. In a smaller bowl, whisk together the olive oil, mustard, marmalade, salt and pepper, until the dressing emulsifies. Drizzle over the salad and toss well.